Lemon, Garlic & Caper Scallop Bucatini
Recipe - ShopRite of Pelham Parkway
Lemon, Garlic & Caper Scallop Bucatini
Prep Time15 Minutes
Servings4
Cook Time22 Minutes
Calories464
Ingredients
1/2 (16-ounce) package bucatini pasta
1 pound large scallops, thawed if necessary and patted dry
1 tablespoon olive oil
1/2 cup white wine
3 garlic cloves, minced
1/4 cup plus 2 tablespoons drained capers
1/4 cup unsalted butter, softened
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 cup grated Parmesan cheese
Chopped fresh parsley for garnish (optional)
Directions
- Prepare bucatini as label directs; drain, return to saucepot and cover to keep warm.
- Sprinkle both sides of scallops with 1/4 teaspoon each salt and pepper. In large high-sided skillet, heat oil over medium-high heat until very hot but not smoking. Add scallops; cook 4 minutes or until golden brown, turning once. Transfer scallops to paper towel-lined plate; cover to keep warm. Makes about 16 scallops.
- In same skillet with drippings, cook and stir wine over medium-high heat 3 minutes or until reduced by half, scraping browned bits from bottom of skillet with wooden spoon. Add garlic and capers; cook and stir 1 minute or until fragrant. Remove skillet from heat; stir in butter, lemon juice, lemon zest, and 1/4 teaspoon each salt and pepper until butter is melted. Add bucatini; toss. Makes about 4 cups bucatini.
- Serve bucatini mixture topped with scallops and cheese garnished with parsley, if desired.
Nutritional Information
Approximate nutritional values per serving (1 cup bucatini, 4 scallops): 464 Calories, 18g Fat, 9g Saturated Fat, 58mg Cholesterol, 1064mg Sodium, 51g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 21g Protein
15 minutes
Prep Time
22 minutes
Cook Time
4
Servings
464
Calories
Shop Ingredients
Makes 4 servings
Colavita Bucatini Pasta, 16 oz
$2.29$0.14/oz
Matlaw's New England Style Large Stuffed Scallops, 6 count, 9 oz
$6.99$0.78/oz
Pompeian Smooth Extra Virgin Olive Oil, 48 fl oz
On Sale! Limit 4
$10.99 was $18.99$0.23/fl oz
Marie Callender's White Wine & Butter Shrimp Mac & Cheese Bowl, 10.5 oz
$3.99$0.38/oz
Fresh Garlic
$1.25 avg/ea$4.99/lb
Cento Organic Nonpareil Capers, 3.5 oz
$3.79$1.08/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$3.69 was $4.99$3.69/lb
Fresh Lemon, each
$0.59
Fresh Lemon, each
$0.59
Cello Romano Cheese
On Sale!
$7.99/lb was $10.99/lb$7.99/lb
McCormick Parsley Flakes, 2.7 oz
$6.99$2.59/oz
Nutritional Information
Approximate nutritional values per serving (1 cup bucatini, 4 scallops): 464 Calories, 18g Fat, 9g Saturated Fat, 58mg Cholesterol, 1064mg Sodium, 51g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 21g Protein
Directions
- Prepare bucatini as label directs; drain, return to saucepot and cover to keep warm.
- Sprinkle both sides of scallops with 1/4 teaspoon each salt and pepper. In large high-sided skillet, heat oil over medium-high heat until very hot but not smoking. Add scallops; cook 4 minutes or until golden brown, turning once. Transfer scallops to paper towel-lined plate; cover to keep warm. Makes about 16 scallops.
- In same skillet with drippings, cook and stir wine over medium-high heat 3 minutes or until reduced by half, scraping browned bits from bottom of skillet with wooden spoon. Add garlic and capers; cook and stir 1 minute or until fragrant. Remove skillet from heat; stir in butter, lemon juice, lemon zest, and 1/4 teaspoon each salt and pepper until butter is melted. Add bucatini; toss. Makes about 4 cups bucatini.
- Serve bucatini mixture topped with scallops and cheese garnished with parsley, if desired.